This was one of my very favorite things my mom would make when I was growing up. Now, it's one of my favorite, easy go to recipes. Hope you enjoy!
Ingredients:
2 tbsp olive oil
3 leeks, chopped (just the white part)
2 cups diced button mushrooms
1 tbsp chopped garlic
1 bag shredded carrots (you can chop, I'm just lazy)
1 28 oz can of fire roasted tomatoes
2 cups lentils (you can use yellow or red)
8 cups chicken stock or water
1 bag spinach
Salt, Pepper, Tabasco to taste
- Heat olive oil over medium heat in large stock pot, add leeks, mushrooms, garlic, and carrots. Cook, stirring occassionally, until slightly softened, about 6 minutes
- Add fire roasted tomatoes, lentils, and chicken stock
- Turn up heat to medium high and stir thoroughly. Let simmer with lid tilted off. Cook until lentils are soft and liquid is almost all gone, about 30-45 minutes
- Add spinach, stir and cover with lid until wilted
- Salt, Pepper, and Tabasco to your taste preference
This recipe makes about 10 servings; it heats up wonderfully and can even be frozen.